Ingredients
2 - 8oz. Tuna Steaks
8 Bamboo Skewers
Marinade:
1/4 C Reduced Sodium Soy Sauce
1/8 C Sesame Oil
2 T Fresh Ginger, Grated
1/2 t Ground Coriander
1/2 t Chinese 5-Spice Powder (Ground Cinnamon can be substituted)
1 T Prepared Garlic Sauce
(Found in Asian specialty markets)
6 C Fresh Baby Spinach
1 Bell Pepper -
(Roasted and Skin Removed)
1 Sweet Potato (Cut 1/4" Dice)
1 T Olive Oil
4 Green Onions
4 T Sesame Seeds
2 T Whole-Grain Mustard
6 T Reduced-Fat Ranch Dressing
(I use Hidden Valley)
1 T Skim Milk
Salt and Pepper
Preparation
Soak bamboo skewers in cold water for 30 minutes. Mix together marinade ingredients in medium sized bowl. Set aside. Cut tuna steaks into bite-sized pieces (about 3/4" dice) and thread onto skewers. Place in shallow dish and pour marinade over tuna skewers. Cover and chill 1 hour. (Skewers can be marinated for up to 1 day.)
Preheat oven to 425 degrees. Toss diced sweet potato with oil and season with salt and pepper. Place in a small baking dish (single layer) and bake until potatoes are fork tender and crispy (approximately 20 minutes).
Meanwhile, ignite grill and set on medium-high heat. Prepare vegetables and dressing. Julienne roasted red pepper; then cut strips in half lengthwise. Slice the green onions thin on the bias. Combine the ranch dressing, milk and mustard; set aside.
Sprinkle tuna skewers with sesame seeds and place right on grill rack. Cook about 3 minutes on each side or until done. Let sit for 5 mintues. Remove tuna from skewers.
Assemble the Salad: Toss spinach with dressing. Divide onto 4 plates. Sprinkle each salad with roasted red peppers, green onions and sweet potatoes. Top each salad with grilled tuna (about 2 skewers each). Enjoy!
